Tibetan Noodles With Vegetables

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Called tse ping, this is a vegetarian version of a dish often served at weddings and other tibetan celebrations.

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Steps

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Cover the noodles in very hot water and allow to sit for 20 minutes , or until soft.

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In another bowl , pour boiling water over the wood ears and allow them to sit for 20 minutes also.

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Boil the potatoes for 10 minutes , then drain.

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When able to handle , slice the potatoes like fries.

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At the end of twenty minutes , drain the wood ears and cut into thin slices.

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Saute the onion with the oil in a large pan until it is tender.

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Add the tomato , ginger , garlic , paprika , and turmeric , stirring to mix.

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Add the potatoes and stir to coat them with the spices.

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Then add the peas , sliced wood ears , bell pepper , and water.

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Cook , stirring , until the potatoes are fork-tender , adding small amounts of water if needed.

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Drain the noodles , chop into smaller pieces , and add to the pan.

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Cook for 3-5 minutes more , or until heated through.

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Serve.

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Ingredients

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red potatoes, bean thread noodles, dried wood ear mushrooms, onion, tomatoes, vegetable oil, paprika, turmeric, ginger, garlic, green peas, red bell pepper, water